Moisture and oxygen stable composition and a process for obtaining said composition

ABSTRACT

The invention relates to a moisture and oxygen stable composition comprising inert core particles and a partial or complete coating thereon of at least one active compound encapsulated in a carbohydrate matrix, which matrix is characterized by: 5 to 95 wt. % high molecular weight film forming carbohydratre; 5 to 30 wt. % mono, di and trisaccharides; and 0 to 30 wt. % maltodextrin, based on the total weight of the carbohydrate matrix. The active compound to be encapsulated in the carbohydrate matrix can be selected from the group consisting of flavorants, fragrances, pharmaceuticals and wash-active components.

[0001] The invention relates to a moisture and oxygen stable compositioncomprising inert core particles partially or completely coated with atleast one active compound like a moisture or oxygen sensitiveflavourant, a fragrance or another type of a moisture or oxygensensitive compound e.g. a pharmaceutical in a carbohydrate matrix.Further, the invention relates to a fluid bed process for fixingvolatile flavourants, fragrances or other volatile and moisture oroxygen sensitive compounds in an amorphous carbohydrate matrix as acoating on inert cores.

[0002] With regard to the field of flavours it is noted that forinstance efforts have been made to give the consumer a fresher tastingreconstitutable beverage mix by using certain natural, natural identicalor artificial volatile compounds for improving the consumer's tasteperception. Unlike liquid systems which usually retain flavourantswithout adverse stability problems, dry comestible beverage mixes areoften lacking in flavour or have off-flavours due to poor storagestability. A fresh tasting, reconstituted beverage would increase theconsumer's perception of freshness which is of paramount importance.

[0003] Such compounds as coffee aroma, esters, acetaldehyde, variousessential oils and sulphur compounds, augment or enhance the tasteperception of convenience foods. Dry comestible mix systems presentspecial problems when one tries to introduce volatile or aromaticflavourants therein. For example, such materials escape through and fromthe mix, or react so as to degrade or oxidize into compounds which arerecognized to be less desirable. Therefore, there has been along-standing need to fix by encapsulation, and prevent the escape ofvolatiles within a “powdered-mix” comestible and prevent oxidationthereof. Moreover, the process for fixing a volatile must produce aproduct which is easily reconstitutable and is capable of holding thefix over prolonged periods and under adverse storage conditions.

[0004] A major problem inherent in fixing aromatics in food allowedsubstrates is the fact that those fixation substrates displayidiosyncratic fixation characteristics. The substrate media may besensitive to moisture, react with the entrained volatile or produceflavour off-notes. Carbohydrates as a class offer a food-acceptablesubstrate in which volatiles and aromatics have been fixed. However,most water-soluble carbohydrate substrates are hygroscopic and will notreliably hold the fix for long periods. In view of the foregoing, thereis a recognized need for an amorphous moisture-stable, water-soluble,food-approved substrate to encapsulate aromatic or volatile flavourants.

[0005] Where flavours, such as essential oils, are not protected by anantioxidant, even further problems of off-flavour development areencountered due to oxidation caused by the inability of the carbohydratematrix to protect the flavour from oxygen.

[0006] EP 0 109 698 relates to a process for flavouring dry vegetablematerial like tea fannings and cut tobacco by separately mixing the dryvegetable material with a micro-encapsulated flavour and subsequentlywith an aqueous adhesive solution containing an adhesive like vegetableand microbial gums, for instance gum arabic, starches, cellulosederivatives and saccharides, for instance saccharose, as well as such aquantity of water that the water content of the mixture is at most 5% byweight, based on the total mixture. The obtained dry or almost dryproduct is subjected, if necessary, to a drying operation respectively asize reduction operation. However, the flavour present in themicrocapsules, i.e. droplets of flavour oil encapsulated by an envelopeof an edible hydrocolloid such as vegetable gum, a modified starch orgelatin, is not adequately protected against oxidation, so the shelflife of the flavoured products according to EP 0 109 698 is notconsidered sufficient.

[0007] EP 0 070 719 is directed to the encapsulation of a volatileliquid in a carrier material by spraying an aqueous emulsion of thevolatile liquid onto solid carrier material particles in a fluidisedbed. The volatile liquid may be a flavouring oil or a perfume blend. Theaqueous emulsion is prepared by emulsifying the volatile liquid in anaqueous solution of a carrier material selected from modified starchesincluding Capsul®, gum acacia and gelatines. The particles upon whichthe emulsion is sprayed in the fluidised bed are for instance cornstarch particles, spray-dried flavour, gum acacia particles and teapowder. Although the aim of EP 0 070 719 is achieved, i.e. theproduction of volatile liquid encapsulated particles larger thanspray-dried particles, it appeared that at prolonged shelf life, i.e.more than one year, the quality of the encapsulated flavour oil hasdecreased unsatisfactorily. Further, according to WO 97/16078 theproducts according to EP 0 070 719 have the disadvantages of aninsufficient mechanical stability, rather large amount of dust and alimited flowability.

[0008] WO 97/16078 discloses a process for the production ofnon-dusting, spherical, free flowing, aromatic and odiriferousgranulated material by introducing a flavour or fragrance emulsionsubmers into a fluid bed-rotor granulator comprising fluidised corematerial having a size in the range of 0.02-3.0 mm. The obtainedgranulated particles may be subjected to a second coating procedurewith, for example, lipid substances. The carrier materials for theemulsion are for instance chemically modified starches, gelatin, gumarabic, carrageenan and other suitable materials. The core particles areselected from carbohydrates like glucose and lactose, fruit powder,fibres like cellulose fibers, sugar alcohols, organic and inorganicsalts and herb powders like tea powder. However, at a prolonged shelflife the quality of the encapsulated flavour or fragrance decreases inan undesirable way—as suggested on page 1 of WO 00/36931—undesirablehigh amounts of flavour are present at the surface of the coreparticles, and therefore prone to oxidation.

[0009] WO 00/36931 relates to encapsulated flavour and/or fragrancepreparations having a size of 0.2 up to 2 mm and are produced byspraying an aqueous emulsified flavour and/or fragrance composition intoa fluidised bed comprising granulation core particles. The averageresidence time in the fluidised bed is less than 20 minutes, preferably5-10 minutes. The obtained fluidised bed granulate product may beencapsulated by a further product like a fat, wax, protein or otherproduct.

[0010] EP 0 284 790 B1, discloses the flavouring of all kinds ofvegetable products in the form of leaves, powders and particles, forinstance tea fannings, by mixing or spraying thereon an emulsioncomprising a hydrophobic flavour oil, film forming agent and anemulsifier. The film forming agents are for example polyvinyl acetate,polyvinyl alcohol, (modified) starches, (modified) proteins, gums or allkinds of cellulosic products. The emulsifiers can be selected from fattyacid mono- and diglycerides, esters derived from the combination offatty acids with sorbitol or a saccharide or their alkoxylatedderivatives or an ester of tartaric, citric, ascorbic and lactic acid.

[0011] Resuming the above it is brought to the fore that there is a needfor an improved moisture and oxygen stable composition comprising anactive compound like a flavour oil which composition may lead toproducts having a prolonged shelf life. This is the more important forcommercial products, like flavoured tea fannings in tea bags present inthe storage room and later on the shelves of a store.

[0012] Surprisingly, it has now been found that an improved moisture andoxygen stable composition can be obtained by using a carbohydrate matrixcomprising an amount of 5 to 95 wt. % high molecular weight film fonningcarbohydrate in combination with 5 to 30 wt. % mono, di and/ortrisaccharides and 0 to 30 wt. % maltodextrin, based on the total weightof the carbohydrate matrix and brought into the form of a glossy state.

[0013] Therefore, the invention relates to a moisture and oxygen stablecomposition comprising inert core particles partially or completelycoated with at least one active compound encapsulated in a glossy statecarbohydrate matrix, which matrix is characterized by

[0014] 5 to 95 wt. % high molecular weight film forming carbohydrate;

[0015] 5 to 30 wt. % mono, di and/or trisaccharides; and

[0016] 0 to 30 wt. % maltodextrin

[0017] based on the total weight of the carbohydrate matrix.

[0018] More in particular the carbohydrate matrix includes from 45 to 70wt. %, preferably from 50 to 60 wt. % high molecular weight film formingcarbohydrate. Suitable film forming carbohydrates are film forming gums,pectins, alginates, mucilages and mixtures thereof. Preferably the filmforming carbohydrates are selected from gum arabic, gum acacia,tragacanth, karaya, ghatti, agar, alginates, carrageenans, fucellan,psyllium and mixtures thereof or from gelatin, dextran, xanthan,curdlan, cellulose, methylcellulose, ethylcellulose,hydroxyethylcellulose, hydroxypropyl cellulose, hydroxypropylmethylcellulose, carboxymethyl cellulose, low methoxy pectin, propyleneglycol alginate and mixtures thereof.

[0019] Most preferably the film forming agents are film forming gums,hydrocolloids and lipophilically modified starches. Examples of gums aregum arabic and gum acacia. Examples of suitably chemically modifiedstarches are Capsul® and N-Lok (National Starch). Of course, alsomixtures of film forming carbohydrates can be used in the compositionsaccording to the invention.

[0020] Another component of the carbohydrate matrix according to theinvention are the mono, di and trisaccharides, which are used in anamount of 5 to 30 wt. %, preferably 15-25 wt. %, based on the totalweight of the carbohydrate matrix. Illustrative examples of mono, di andtrisaccharides are glucose, fructose, maltose, sucrose, raffinose,xylitol and materials, having a high content of such sugars like fruitjuice solids. Preferably, at least 50 wt. % of the mono, di andtrisaccharide material is a disaccharide as a high amount ofmonosaccharide may result in a somewhat sticky product whereas a highamount of trisaccharide may lead to a product more prone to oxidation.In a preferred embodiment according to the invention the mono, di andtrisaccharide material is sucrose.

[0021] The carbohydrate matrix according to the invention furtherincludes 0 to 30 wt. %, preferably 10 to 30 wt. % maltodextrin. Themaltodextrin will preferably have a dextrose equivalent (DE) in therange of 1 to 25, most preferably in the range of 10 to 20. A variety ofmaltodextrins meeting the above requirements are readily availablecommercially, including maltodextrins from e.g. tapioca, maize andpotato.

[0022] The carbohydrate matrix may be softened by the incorporation ofup to 5 wt. % of an edible polyol such as glycerol, preferably 1 to 3wt. %, based on the carbohydrate matrix. Also other components likeanti-foam agents in an amount of up to 0.2% may be added.

[0023] The active compound to be encapsulated in the carbohydrate matrixcan be selected from the group consisting of flavourants, fragrances,pharmaceuticals and wash-active components.

[0024] Flavourants are well-known in the art and are mentioned, e.g., inS. Arctander, Perfume and Flavor Materials of Natural Origin (Elisabeth,N.J., USA, 1996), in T. E. Furia et al, CRC Fenaroli's Handbook ofFlavor Ingredients, 2nd Ed. (Cleveland, CRC Press Inc., 1975), and in H.B. Heath, Source Book of Flavors (The Avi Publishing Company Inc.,Westport, Conn., 1981).

[0025] Fragrances and mixtures thereof which can be used for thepreparation of perfumed articles are e.g. naturally occurring productssuch as essential oils, absolutes, resinoids, resins, concretes etc.,natural, nature identical and artificial fragrances, such ashydrocarbons, alcohols, aldehydes, ketones, ethers, acids, esters,acetals, ketals, nitrites etc., covering saturated and unsaturatedcompounds, aliphatic, carbocyclic and heterocyclic compounds, forinstance as disclosed in S. Arctander (loc.cit.).

[0026] Examples of flavour and/or fragrance ingredients which may beused within the scope of the invention are: geraniol, geranyl acetate,linalool, linalyl acetate, tetrahydrolinalool, citronellol, citronellylacetate, dihydro myrcenol, dihydro myrcenyl acetate, tetrahydromyrcenol, terpineol, terpinyl acetate, nopol, nopyl acetate,2-phenylethanol, 2-phenylethyl acetate, benzyl alcohol, benzyl acetate,benzyl salicylate, styrallyl acetate, benzyl benzoate, amyl salicylate,dimethylbenzyl carbinol, trichloromethylphenylcarbinyl acetate, p-tert.butylcyclohexyl acetate, isononyl acetate, vetiveryl acetate, vetiverol,cc-hexyl-cinnamaldehyde, 2-methyl-3-(p-tert.butylphenyl)-propanal,2-methyl-3-(p-isopropyl phenyl)-propanal,3-(p-tert.butylphenyl)-propanal, tricyclodecenyl acetate,tricyclo-decenyl propionate, 4-(4-hydroxy-4-methylpentyl)-3-cyclohexenecarbaldehyde, 4-(4-methyl-3-pentenyl)-3-cyclohexene carbaldehyde,4-acetoxy-3-pentyl-tetrahydropyran,3-carboxymethyl-2-pentyl-cyclopentane, 2-n-heptyl-cyclopentanone,3-methyl-2-pentyl-2-cyclopentanone, n-decanal, n-dodecanal,dec-9-en-1-ol, phenoxy-ethyl isobyutyrate, phenylacetaldehydedimethylacetal, phenyl-acetaldehyde diethylacetal, geranyl nitrile,citronellyl nitrile, cedryl acetate, 3-iso-camphyl cyclohexanol,cedrylmethyl ether, isolongifolanone, aubepine nitrile, aubepine,heliotropine, coumarin, eugenol, vanillin, diphenyl oxide, hydroxycitronellal, ionones, methyl ionones, isomethyl ionones, irones,cis-3-hexenol and esters thereof, indan musk fragrances, tetralin muskfiagrances, isochroman musk frangrances, macrocyclic ketones,macrolactone musk fragrances, ethylene brassylate and aromaticnutri-musk frangrances.

[0027] The fragrance compositions according to the invention may be usedsuccessfully in perfumed articles. Examples of such perfumed articlesare: soap, bath products, washing agents, dish washing and cleaningagents, pommanders, candles, cosmetics such as creams, ointments, bodydeodorant sticks and antiperspirant sticks.

[0028] Also pharmaceuticals and wash-active components which are proneto humidity or oxygen can be used as active compound to be encapsulatedin the carbohydrate matrix according to the invention.

[0029] The inert core particles can be any particulate material which isinert under the fluidised bed conditions. However, for the sake ofconvenience the inert core particles can be selected from ediblematerials, preferably from the group consisting of vegetable particleslike tea fannings, tea dust and tobacco particles, all kinds of crystalproducts like sugar crystals and salt crystals, further all sorts offibers like organic and artificial fibers like gum arabic, cellulosecells, maltodextrin, plant seeds like sesame seed, caraway seed etc. andspray-dried flavours. The core particles may have a size in the range of0.1-3 mm, preferably 0.2-1.5 mm.

[0030] A major application of the invention is related to the field offlavours. In this respect it is noted that the final product accordingto the invention is capable of protecting and retaining 1 to 40 wt. % oreven more, preferably 10 to 20 wt. % flavourant as active compound,depending on the type of flavourant and based on the total weight of theflavour. Examples of flavourants, in particular aromatic or volatileflavourants, to be encapsulated in the carbohydrate matrix according tothe invention are for instance essential oils, like bergamot oil, citrusoil, e.g. lemon oil, orange oil, grapefruit oil and other volatileflavourants, like bakery and savoury flavourants as well as foodflavourants such as strawberry, raspberry, kiwi, etc. Also other typesof active compounds as indicated above can be encapsulated in thecarbohydrate matrix according to the invention in an amount of 1-40 wt.% or more, preferably 10-20 wt. %, based on the total weight of thecomposition.

[0031] With respect to the weight ratio between the core particles andthe coating it is brought to the fore that said ratio may varyconsiderably but preferably is in the range of 5.1 up to 1.5, mostpreferably about 1:1.

[0032] The products according to the invention can be produced by anysuitable process, according to which a coating is fixed on inert coreparticles, for instance performed in a tumbler etc. Most preferably, theproducts according to the invention are produced by means of a fluidisedbed process.

[0033] Therefore, a further aspect of the invention is embodied by aprocess for producing the moisture and oxygen stable composition,comprising the steps of

[0034] a) forming an aqueous carbohydrate solution containing acarbohydrate mixture consisting of 5 to 95 wt. % high molecular weightfilm forming carbohydrate(s), 5 to 30 wt. % mono, di andtrisaccharide(s), and 0 to 30 wt. % maltodextrin(s),

[0035] b) incorporating at least one active compound defined above intothe solution of step (a), and

[0036] c) introducing the aqueous solution of step (b) into a fluidisedbed comprising inert core particles and using an inlet air temperatureof 40-120° C., preferably 60-100° C., to obtain a stable core productcoated with the active compound encapsulated in a glossy statecarbohydrate matrix.

[0037] More in general, the fluidised bed process may be carried out byspraying an emulsion of active compound and the carbohydrate matrix inwater into a fluidised bed agglomerator, which has previously beencharged with a quantity of inert core particles or with a sample ofsmall encapsulates containing the carbohydrate matrix to be employed ina bulk preparation. The emulsion containing the carbohydrate matrixcoats the inert core particles fluidised by the passage of air throughthe bed and causes some agglomeration of the particles and a build-up ofthe components of the emulsion including the carbohydrate matrix. Sincethe residence time in the fluidised bed is controllable, the spraying ofthe emulsion may be continued until the required particle size ofencapsulate has been obtained.

[0038] In commercial practice, it is desirable to run the process as acontinuous one, using equipment of appropriate size for the productionrequired. Such continuous running tends to ensure the maximum uniformityof product. To achieve this, careful control of input spray rate,fluidisation air-flow rate and its temperature must be exercised. Thefluidised bed apparatus for use in this process can be selected fromthose of various manufacturers, including Aeromatic AG of Muttenz inSwitzerland and “Strea-1” laboratory agglomerator, also supplied byAeromatic AG. Other useful agglomerators are supplied by the CalmicDivision of William Boulton of Burslem, England and by the firm Glatt,Binzen, Germany.

[0039] The invention is elucidated by means of the following examplesand FIGS. 1-3.

[0040]FIG. 1 represents a schematical cross-section of an inert coreparticle coated with an active compound in a carbohydrate matrixaccording to the invention. More in particular the symbols 1-4 in FIG. 1have the following meanings:

[0041] 1) represents an inert core particle, coated with an activecompound in a carbohydrate matrix;

[0042] 2) represents the inert core;

[0043] 3) represents the carbohydrate matrix; and

[0044] 4) represents the active compound.

[0045]FIG. 2 illustrates the accelerated shelf life test of

[0046] ♦ a product according to the prior art based on 25 wt. % orangeflavourant (QL 06830 marketed by Quest International, the Netherlands)and 75 wt. % of a carbohydrate matrix consisting of 50 wt. % Capsul® and50 wt. % maltodextrin (DE 20) indicated in Table A, and sprayed at aninlet temperature of 85° C.;

[0047] ▪ product according to the invention based on 25 wt. % orangeflavourant (QL 06830) and 75 wt. % of a carbohydrate matrix consistingof 50 wt. % Capsul®, 25 wt. % maltodextrin (DE 20) and 25 wt. % sucroseindicated in Table A and sprayed at an inlet temperature of 85° C., and

[0048] Δ a product according to the invention as indicated above under ▪and sprayed at an inlet temperature of 100° C.

[0049] In FIG. 2 the X-axis represents the time in months at ambient(20° C.) temperature, and the Y-axis represents the amount of carvone inwt. %, formned from the compositions according to the prior art and theinvention due to oxidation of the limonene component of the used orangeflavourant during the accelerated shelf life test at 40° C. and at arelative humidity (RH) of 30%.

[0050]FIG. 3 illustrates the accelerated shelf life test of

[0051] ♦ the product according to the prior art defined in the legendaof FIG. 2, applied on a laboratory scale (GPCG01 Wurster)

[0052] ▪ product according to the invention, defined in the legenda ofFIG. 2, applied on a laboratory scale (GPCG01 Wurster); and

[0053] Δ a product according to the invention based on 25 wt. % orangeflavourant (QL 06830) and 75 wt. % of a carbohydrate matrix consistingof 50 wt. % Capsul®, 25 wt. % maltodextrin (DE 20) and 25 wt. % sucroseapplied in Table C on a pilot plant scale (GPCG30 Wurster). All sampleswere introduced at an inlet temperature of 85° C.

[0054] In FIG. 3 the X-axis represents the time in months at ambient(20° C.) temperature, and the Y-axis represents the amount of carvone inwt. %, formed from the compositions according to the prior art and theinvention due to oxidation of the limonene component of the used orangeflavourant during the accelerated shelf life test at 40° C. and at arelative humidity (RH) of 30%. As apparent from FIG. 3 there is nodifference in oxidation stability when using a pilot plant installation(GPCG30 Wurster) or a laboratory installation.

EXAMPLE 1

[0055] The following two formulations were prepared by dissolving ordispersing the components indicated below

[0056] (a) 500 g of a carbohydrate matrix comprising 50 wt. % (250 g)Capsul® and 50 wt. % (250 g) maltodextrin (DE 20) being a carbohydratematrix used for marketed products; and

[0057] (b) 500 g of a carbohydrate matrix consisting of 50 wt. % (250 g)Capsul®, 25 wt. % (115 g) maltodextrin (DE 20) and 25 wt. % (125 g)sucrose being a carbohydrate matrix according to the invention

[0058] under stirring in 600 g water of 80° C. for 30 minutes. Then themixture was cooled to 20° C. An orange flavourant (QL 06830) without anyantioxidant preservative was added in an amount of 25 wt. % on total drysolids (166 g) under stirring and the prepared feed was homogenisedusing a Ultra Turrax T50 at 10,000 rpm for about 3 minutes. Thehomogenised feed (1266 g) was fed to a fluid bed GPCG01 laboratoryagglomeration Wurster equipment with 700 g tea fannings fluidised, usinga two fluid nozzle at 2 bar. Inlet air temperature was varied between50° C. and 105° C., resulting in a variable product temperature between38 and 55° C. The applied feed temperature was 30° C. and the air inletflow was 120 m³/hr. TABLE A Fresh Matrix oil Flavour Inlet Productreten- Spray- residence Pay load Temp. Temp. tion rate time Experiment %° C. ° C. % g/min. Min. GPCG01 (a) 85 54 84 52 20 Wurster QL06830 25%GPCG01 (b) 55 40 82 18 60 Wurster QL06830 25% GPCG01 (b) 65 40 87 38 30Wurster QL06830 25% GPCG01 (b) 75 43 88 50 25 Wurster QL06830 25% GPCG01(b) 85 58 92 45 31 Wurster QL06830 25% GPCG01 (b) 95 50 94 60 19 WursterQL06830 25% GPCG01 (b) 100 56 97 60 19 Wurster QL06830 25% GPCG01 (b)105 57 92 65 16 Wurster QL06830 25%

[0059] As apparent from FIG. 2, the product according to the inventionhad an excellent stability and a desired long storage life compared tothe prior art product. More in particular the storage time of 8 weeks inthe accelerated shelf life test at 40° C. and a RH of 30% corresponds toa storage time of about one year at room temperature (20° C.) and a RHof 30%.

EXAMPLE 2

[0060] The formulations according to the invention were prepared in theway disclosed in Example 1, provided that the orange flavourant (QL06830) without any antioxidant preservative was added in the range of 30to 60 wt. % on total dry matrix solids (i.e. the carbohydrate matrix wasused in an amount ranging from 70 to 40 wt. %). TABLE B Fresh Matrix oilFlavour Inlet Product reten- Spray- residence Experiment Pay load Temp.Temp. tion rate time GPCG01 QL06830 85 57 88 45 17 Wurster 30% GPCG01QL06830 85 56 86 45 12 Wurster 35% GPCG01 QL06830 54 36 n.d.* 18 33Wurster 40% GPCG01 QL06830 52 36 n.d.* 19 27 Wurster 50% GPCG01 55 35n.d.* 19 18 Wurster QL06830 60%

[0061] The product according to the invention had an excellent stabilityand a desired long storage life. More in particular the storage time of8 weeks in the accelerated shelf life test at 40° C. and a RH of 30%corresponds to a storage time of about one year at room temperature (20°C.) and a RH of 30%.

EXAMPLE 3

[0062] A formulation according to the invention was prepared in the waydisclosed in Example 1, but investigated on pilot plant scale (40 kgscale). TABLE C Matrix Flavour Feed Inlet Product Fresh oil Spray-residence Pay load Temp. Temp. Temp. retenion Air rate time Experiment %° C. ° C. ° C. % m3/hr g/min. Min. GPGG30 QL06830 30 85 38 90 1000 65053 Wurster 25%

[0063] As apparent from FIG. 3, the product according to the inventionhad an excellent stability and a desired long storage life. More inparticular the storage time of 8 weeks in the accelerated shelf lifetest at 40° C. and a RH of 30% corresponds to an ambient shelflife ofabout one year at room temperature (20° C.) and a RH of 30%.

[0064] Therefore, the invention relates to a moisture and oxygen stablecomposition comprising inert core particles partially or completelycoated with at least one active compound encapsulated in a glossy glassystate carbohydrate matrix, which matrix is characterized by

[0065] Therefore, a further aspect of the inventin is embodied by aprocess for producing the moisture and oxygen stable composition,comprising the steps of

[0066] a) forming an aqueous carbohydrate solution containing acarbohydrate mixture consisting of 5 to 95 wt. % high molecular weightfolm forming carbohydrate(s), 5 to 30 wt. % mono, di andtrisaccharide(s), and 0 to 30 wt. % maltodextrin(s),

[0067] b) incorporating at least one active compound defined above intothe solution of step (a), and

[0068] c) introducting the aqeous solution of step (b) into a fluidisedfluidized bed comprising inert core particles and using an inlet airtemperature of 40-120° C., preferably 60-100° C., to obtain a stablecore product coated with the active compound encapsulated in a glossyglassy state carbohydrate matrix.

1. A moisture and oxygen stable composition comprising inert coreparticles partially or completely coated with at least one activecompound encapsulated in a carbohydrate matrix, which matrix ischaracterised by 5 to 95 wt. % high molecular weight film formingcarbohydrate; 5 to 30 wt. % mono, di and trisaccharides; and 0 to 30 wt.% maltodextrin based on the total weight of the carbohydrate matrix. 2.The composition according to claim 1, characterised in that the filmforming carbohydrate is present in an amount of 45 to 70 wt. %,preferably 50-60 wt. % based on the total weight of the carbohydratematrix.
 3. The composition according to claim 1 or 2, characterised inthat the film forming carbohydrate is selected from the group consistingof gum arabic, gum acacia, lipophilically modified starches and mixturesthereof.
 4. The composition according to any of claims 1-3,characterised in that the mono, di and trisaccharides are present in anamount of 15-25 wt. % based on the total weight of the carbohydratematrix.
 5. The composition according to any of claims 1-4, characterisedin that at least 50 wt. % of the mono, di and trisaccharide material isa disaccharide.
 6. The composition according to claim 5, characterisedin that the disaccharide is sucrose.
 7. The composition according toclaims 5 or 6, characterised in that 100 wt. % of the mono, di andtrisaccharide material is sucrose.
 8. The composition according to anyof claims 1-7, characterised in that the maltodextrin has a dextroseequivalent (DE) in the range of 1 to 25, preferably 10 to
 20. 9. Thecomposition according to any of claims 1-8, characterised in that theactive component encapsulated in the carbohydrate matrix is selectedfrom the group consisting of flavourants, fragrances, pharmaceuticalsand wash-active components.
 10. The composition according to any ofclaims 1-9, characterised in that the encapsulated active compound is atleast one flavourant selected from the group consisting of essentialoils, like bergamot oil, citrus oil, e.g. lemon oil, orange oil,grapefruit oil, bakery flavourants and savoury flavourants as well asfurther food flavours.
 11. The composition according to any of claims1-10, characterised in that the encapsulated active compound is presentin an amount of 1-40 wt. %, preferably 10-20 wt. %, based on the totalweight of the active compound containing carbohydrate matrix.
 12. Thecomposition according to any of claims 1-11, characterised in that thecore particles are selected from the group consisting of tea fannings,tea dust, tobacco particles, sugar crystals, salt crystals, plant seeds,fibres, spray-dried particles and cellulose cells.
 13. The compositionaccording to any of claims 1-12, characterised in that the coreparticles have a size in the range of 0.1-3 mm, preferably 0.2-1.5 mm.14. The composition according to any of claims 1-13, characterised inthat the weight ratio of the core particles and the coating is from 5:1to 1:5, preferably about 1:1.
 15. A process for producing a moisture andoxygen stable composition comprising the steps of (a) forming an aqueouscarbohydrate solution containing a carbohydrate mixture consisting of 5to 95 wt. % high molecular weight film forming carbohydrate(s), 5 to 30wt. % mono, di and trisaccharide(s), and 0 to 30 wt. % maltodextrin(s);(b) incorporating at least one active compound into the solution of step(a); and (c) introducing the aqueous solution of step (b) into a fluidbed comprising inert core particles and using an inlet air temperatureof 40-120° C., preferably 60-100° C., to obtain a stable core productcoated with the active compound encapsulated in a carbohydrate matrix.16. The process according to claim 15, characterised in that the activecompound is selected from the group consisting of flavourants,fragrances, pharmaceuticals and wash-active components.
 17. The processaccording to claim 15 or 16, characterised in that the core particlesare selected from the group consisting of tea fanniings, tobaccoparticles, sugar crystals, salt crystals, plant seeds, fibres,spray-dried particles and cellulose cells.
 18. Products comprising thecomposition according to any of claims 1-14 or prepared by the processaccording to any of claims 15-17.